Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- Preheat oven to 350 degrees F.
- Cook elbow macaroni according to instructions on the box.
- While macaroni is cooking, cut up butter into a few slices and place on the bottom of a 13x9 baking dish. Grate or cut up cheese into small pieces and set aside.
- Strain macaroni after cooking and pour into 13x9 dish on top of butter. Stir so that all the noodles are covered and butter is melted. Add salt and pepper to taste and stir again.
- Add the grated/cut cheese to macaroni and mix so it is evenly distributed throughout. Slowly, pour milk into dish just until you begin to see it coming up the sides (you can adjust amount of milk to your liking). Top with breadcrumbs.
- Bake for 35-40 minutes depending on how crisp you prefer the top. Serve warm.
STORAGE
- STORAGE: Store (covered) in refrigerator for 3 to 5 days.
- MAKE AHEAD: This dish is perfect for making in advance. Simply assemble and bake but reduce baking time to about 25 minutes. Let cool completely, cover with aluminum foil, and refrigerate. When ready to serve, bake (covered with foil) at 350 degrees F until warm, about 15-20 minutes. You can remove foil for last 5 minutes to crisp top if desired.
